Description
Entry-level guide to curing your own delicacies. Recipes range from red meats to fish (and even vegan) options. From award-winning chef and restaurant-owner Charles Wekselbaum.
About the Author
Charles Wekselbaum, better known by his childhood nickname, Charlito, owns Charlito's Cocina, a producer of high-quality, all-natural salamis. From the traditional (campo seco) to the wildly unconventional (vegan fig salami), his products combine old-world tradition with innovation. He studied at the French Culinary Institute and has traveled to Spain and Italy to learn traditional methods of dry curing. Now, Charlito's Cocina operates out of manufacturing facilities in central NJ and upstate NY, and is in the process of building a state-of-the-art facility in Durham, NC. Charles has been the face of the New York Fancy Food Show, and has been profiled by Food and Wine magazine, Serious Eats, Food Curated, Starchefs, Time Out New York, The New York Times, and more. His black truffle salami was featured as one of Oprah's favorite things (2012), he has been featured in the Real Simple gift guide, and his Beer Salami is a 2014 Good Food award winner.
Book Information
ISBN 9781454917014
Author Charles Wekselbaum
Format Hardback
Page Count 216
Imprint Union Square & Co.
Publisher Union Square & Co.